Process of manufacturing milk and cream substitutes



' will, of course, depend on the proportionate UNITED STATES PATENT OFFICE.-

eas'rolv n. 'rHnvENor, or MILWAUKEE, wzscoivsm.

PROCESS OF MANUFACTURING MILK AND CREAM SUBSTITUTE S.

Il'ov Drawing.

, To all whom it may concern:

ing Milk and Cream Substitutes, of which the following is a specification My inventionrelates to improvements in processes of manufacturing milk and cream substitutes, and is based upon the discovery that such substitutes may be manufactured,

from vegetable material rich in albuminous matter, such, for example,- as soya beans; that objectionable flavors and coloring matter may beremoved, and a finished product obtained which possesses the appearance and taste of cows milk, as Well as its nourishing properties.

In carrying out my improved process, I first soak a quantity of soya beans in water until they are thoroughly saturated, whereupon I boil the mixture fora suflicient.

- ter, such as sodium chlorid, may be added length of time to soften and sterilize the material, and remove coloring matter therefrom. By boiling the material, I also eliminate or destroy any objectionable raw taste or flavors Which it might otherwise possess. The solid portion of this cooked material is then separated from the water by drainin albuminous substances, including fat,

mineral matter, carbohydrates, and other organic substances found in cows milk, in substantially the same proportions, except that the liquid is deficient in fats, and to a less extent is also deficient in sugar. Any suitable ,means for separating the liquid from the solid portion of the mixturevmay be employed in place of allowing the solid portions to settle, as above stated. I

The density of the mixture, 73. 2., the relative proportion of album-inous content, and

of fats, mineral matter, etc-., to the water Specification of Letters latent. Patented Nov, 23, 1920, Application filed January 24, 1919. Serial No. 272,909. I

quantity of pulp and water in the mixture prepared as above described. But if it is des1red to increase the albumjnous content for a lven quantity of pulp, a mixture of groun pulp and water may be digested w th proteolytic enzym, such as pepsin, or

'papain,'in the presence of a suflicient amount of sodium chlorid, which acts as an activatin medlum on theenzyms.

fihe object of having the Water slightly alkaline is to neutralize the acidity of the or off-taste, which these acids would otherwise impart to the finished product.

- After separating the liquid from the soli portions of the mlxture, as above described, the liquid portion is subsequently emulsified material, and to remove any unnatural flavor in suitable apparatus, with additional quantities of fats and oils, to any desired degree of richness in. these substances, dependent principally, however, upon Whether the manufacture of a milk or a cream is desired. Small amounts of sugar and mineral mattirely. evaporated, and the product marketed as a dry powder, to be prepared for use. by the consumer by merely adding water in any desired proportionate quantity to produce a thin or dense mixture, in accordance with the requirements.

, The water employed for cooking the soya beans initially, when separated by draining or otherwise, can be concentrated or evaporated in order to reclaim and utilize such substances'as have been taken up or dissolved from the material during the cooking process; Valuable by-products may thus be'obtained. b

It will be understood that while I have. described my invention more particularly with reference to the production of artificial milk from soya beans, the same process may be utilized in the treatment of any vegetable than any other material which I have tested; also that they contain less objectionable flavoring matter than other materials, and

that it can be more effectively removed by the process herein described.

I claim 1. The process of manufacturing a liquid food, closely resembling coWs milk, consistmg in boiling soya beans in Water until the same are thoroughly cooked and the color- Leas es l. The process of manufacturing liquid food, resembling cows milk, from vegetables, such as soya beans, Which are rich in pro tein, consisting in cooking the vegetables until fairly softened and sterilized, and the coloring matter removed, removing the free liquid and crushing the cooked material to a fine pulp, mixing the pulp With sterilized and slightlyalkaline Water, separating thewater and such materials as are dissolved and held in suspension therein, and adding thereto fats, oils, and sugar.

5. The process of manufacturing liquid food, resembling con s milk, from vege' tables, such as soya beans, Which are rich in protein, consisting in cooking the vegetables until fairly softened and sterilized, and the coloring matter removed, removing the f ee liquid and crushii'ig the cooked material to a fine pulp, mixing the pulp with sterilized and slightly alkaline Water, digesting the alhuminous content with proteclytic enzym in the presence of sodium chlorid, and separating the Water and such materials as are dissolved and held in susand adding thereto fats,

l my signature 'itnesses,

till 

